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The Best Restaurants in Paarl

We found some quality restaurants hidden in Paarl’s midst… allow us to pry open these pearls, where good food and service await!

So often overlooked for its well-heeled and better-known Cape Winelands sisters, Stellenbosch and Franschhoek, Paarl has proven that it indeed has a few precious pearls tucked away in its picturesque midst. Good food and stellar service across the board are what we discovered when we visited this truly beautiful Western Cape region. Here are our picks of Paarl – please let us know in the comments below if we’ve missed one of your favourites.

The Farm-to-table experience: Faber

Faber at Avondale Estate can be summed up in one phrase: pure magic. Created by award-winning chef Eric Bulpitt (formerly of Newton Johnson) and Avondale’s proprietor, Johnathan Grieve, it offers visitors elegant, yet relaxed fine dining in the central heart of the Cape Winelands. Here, culinary magic and the natural beauty of a working Cape wine farm merge, resulting in a food experience that wistfully remains with you long after you’ve left.Whether you sit inside the elegant, yet unpretentious interior or out on the garden-facing verandah, you’re in for a memorable dining experience, where great food and excellent service come to the fore.X Factor Faber is, in all respects, a truly fine eating establishment, uniquely located on a beautiful wine estate – yet it is the fabulous food and top-notch service, offered by chef Eric, his wife and general manager Celeste, and the rest of the capable team that make it so outstanding. Having the endlessly down-to-earth chef Eric bring out a plate, or perhaps pause for a chat, is particularly special.Insider’s insight Faber’s garden setting is like a real-life Secret Garden and adds to the beautiful, relaxed and soothing country atmosphere. What’s more, everything from the vegetables to the edible flowers – which artfully adorn the dishes – are sourced, wherever possible, from the farm and garden.We recommend the amazing five-course Chef’s Menu (R595), paired with Avondale Cyclus 2013. In particular, we liked the cold smoked yellowtail (with cucumber, pomegranates, herbs and flowers) starter, and delicious fire-cooked, free-range chicken main. For dessert, the sweet lavender macarons and Avondale plum tart are easy winners.Opening times Wednesday – Sunday, 12pm – 3pm; 6.30pm – 9pmContact 021 202 1219, faber@avondalewine.co.zaWhere to find itAvondale Estate, Lustigan Road, Klein Drakenstein, PaarlReviewer Tamlyn Ryan

Where style and authenticity reign: Babel

We couldn’t decide whether it’s in Paarl or Franschhoek (or Stellenbosch)… It doesn’t really matter, actually, because, if you’ve had the supreme privilege of eating at Karen Roos’s surprisingly informal, yet sleek and sophisticated restaurant, you’ll know it deserves to be on every single Best Restaurants list. Which is why it’s near impossible to get a booking here. Dinnertime entails being thoroughly entertained by the waiters’ knowledgeable presentation of what’s on offer – a totally tantalising, and fitting foreplay for what’s to come. The simple menu, that changes seasonally to maximise what’s on offer in the farm’s garden, is just genius. For example, a pre-dinner drink comprising vodka, grapefruit juice and vanilla sets the tone for the simple, fresh and beautifully orchestrated flavours, such as sublime fillet on the bone done to perfection (not well done!), and salads with heady mixes of freshly picked fruit and vegetables. The indulgent breakfasts are no different: delicately prepared eggs, bacon and farm sausage, magical mueslis, Provence-sized hunks of cheese, and delights such as gluten-free polenta-bread (and rice milk) on tap.Opening times Monday – Sunday, 8am – 9.30am (breakfast); 7pm – 10pm (dinner)
Wednesday – Sunday, 12pm –3.30pm (lunch)Contact 021 863 3852, enquiries@babylonstoren.comWhere to find itBabylonstoren, Simondium Road, KlapmutsTIG reviewer Riekie Human

The timelessly elegant manor house: Bosman’s Restaurant

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Located within the beautifully restored Manor House at the five-star Grande Roche Hotel, Bosman’s needs very little introduction, for it is arguably one of the most celebrated restaurants in the region, having been listed among the Top 10 restaurants in South Africa, and among the Top 100 restaurants in the world!X factor The holy trifecta that all restaurants strive for – world-class cuisine (carefully prepared by Michelin-trained executive chef Roland Gorgosilich), excellent service (warm, sincere and professional) and a majestic setting (heritage architecture and magnificent mountain and vineyard views). It’s no wonder this 70-seater restaurant continues to win accolades and pull crowds. Its award-winning wine list, which comes with expert recommendation from the in-house sommelier, makes the perfect complement to chef Roland’s menu.Good to know There’s also a Private Dining Room, perfect for a private birthday, family reunion, board meeting, presentation or, simply, a romantic candlelit dinner, which can be hired for a fee of R2 350. A toasty fireplace, winking chandelier and restored Cape Dutch double doors and windows (leading onto the pool patio) enhance the special-occasion atmosphere. Chef Roland’s menus are seasonal and, as such, may change without prior notice, so it’s best to find out what is available (if you’re worried about choices and special requirements).Inside info The hotel is currently running an excellent winter special.Opening times Monday – Sunday, 12pm – 2pm (lunch), 7pm – 9.30pm (dinner)Contact 021 863 5100, reserve@granderoche.co.zaWhere to find it Grande Roche Hotel, Plantasie Street, Paarl

The lofty restaurant: Glen Carlou

At the end of Glen Carlou’s vineyard-lined drive, you’ll find the tasting room and restaurant, jointly located in a charming thatched-roof building. The restaurant space is cosy yet contemporary: wood and stone dominate, making way for sweeping roof-to-floor glass windows and doors that lead out onto a partially shaded verandah and allow gorgeous glimpses of the Drakenstein mountains and farmlands below.Before your meal, enjoy a complimentary wine tasting of up to five wines (we sampled three of the relatively young estate’s famed chardonnays, a rosé and a cabernet sauvignon, all of which were divine) or book a cellar tour for an authentic wine farm experience.X Factor If, like us, you are lucky enough to sit out on the verandah, prepare to have your breath stolen as you dine al fresco, overlooking the picture-perfect valley. Inside it’s equally stunning, and you can either recline on leather couches or dine at the window-facing tables.Insider’s insight During your visit, you might enjoy a tour of the Art Gallery at Glen Carlou, curated by Alex Hamilton, and open daily from 10am to 4pm. It is a wonderful and fascinating, if not quirky, mix of contemporary, pop and modern art by local SA artists, including Pauline Gutter, Vusi Beauchamp, Hennie Meyer and Riaan van Zyl.We recommend the chili and lime seabass, with pickled mussels, citrus broccoli, capers and anchovy butter (R165) from the 2017 Summer Lunch Menu, paired with the Classic 2015 Chardonnay. For dessert, spoil yourself with the Study of Peach, paired with the (now) relatively limited-edition Curator’s Collection Mourvedre & Tannet Rosé.Opening times Monday – Sunday, 11am – 3pmContact 021 875 5528, restaurant@glencarlou.co.zaWhere to find it Glen Carlou, Simondium Road, KlapmutsReviewer Tamlyn Ryan

The quaint french-style: Noop

This quaint French-style bistro on Paarl’s oak-lined Main Road oozes old-world charm and homely character. An 18th-century Victorian abode that’s been respectfully renovated and tastefully converted into a warm and welcoming restaurant, Noop was taken under new management in 2012 by current owner Zian Oosthuizen, who creates unpretentious seasonal fare that bursts with flavours.
Adding to the Victorian vibe are the 19th century-style cloth-bound menus that open with a foreword from Zian, followed by introductions to each of the courses. Wine lovers will be well-impressed with the massive, excellently curated selection (did we mention the winelist has a long index?).X Factor In stark contrast to the historic building is contemporary dinnerware, and eye-catching light fixtures.Insider’s insight Paraded by waiters on big black boards, the chef’s specials change depending on produce availability, giving the culinary team the freedom to experiment with new ideas.We recommend Hearty meat dishes make up the bulk of the menu, with mouth-watering offerings, such as Kalahari springbok loin; crispy free-range duck; pork belly; a variety of steak cuts with your choice of sauce; and a homemade free-range beef burger.
Vegetarians are not forgotten, with dishes such as creamy mushroom risotto; while seafood fans should try the Thai red prawn curry. And leave room for dessert! Choices include a couverture-chocolate tart with homemade Madagascan vanilla bean ice-cream; and the Mzansi: a traditional malva pudding with vanilla anglaise and homemade koeksister ice-cream.Opening times Monday – Saturday, 11am – lateWhere to find it 127 Main Street, PaarlContact 021 863 3925, info@noop.co.zaReviewer Michelle de Bruin

The state-of-the-art distillery: Pappa Grappa

This popular winelands restaurant, situated at the award-winning Wilderer Distillery, makes a lovely first impression with its picturesque garden setting. Everything from the quaint fountain, potted geraniums and bougainvillea archway create a sense of relaxed country charm, easing you gently into these idyllic, unfussy surroundings. Inside, Pappa Grappa is equally cosy (though when the weather’s good, the outdoor seating would be my firm recommendation), thanks to the fireplace and snug interior. The food is a great mix of German and Italian – flammkuchen and wood-fired pizzas – deliciously complemented by speciality gins and award-winning grappa (Wilderer is South Africa’s first private grappa distillery).X Factor The charming building, delightful garden setting, and simple, yet satisfyingly good food, make it a wonderful family-friendly spot (children and pooches are welcome, though the latter must be leashed).Insider’s insight Wilderer Distillery’s second restaurant, La Grapperia at Spice Route Destination, is equally lovely and popular. Here, one can enjoy wood-fired pizzas, signature tapas and even speciality grappa cocktails, too. There’s also an on-site Wilderer Distillery (mind the slight step), which is reached via the restaurant.We recommend The delicious Collina pizza (chicken breast strips and pepperdew, R79), with South African fynbos gin. Enjoy it neat (R25) with a few blocks of ice (so you can fully appreciate the botanical infusion), or add a craft tonic to the mix, if you’re sipping on an empty stomach. And if, like us, you wish to add traditional pizza toppings too, the mushroom (R10) and generous feta pieces (R18) go really nicely with this particular pizza.Opening times Tuesday – Saturday, 11.30am – 9pm
Sunday, 11.30am – 5pmContact 021 863 3555, pappagrappa@wilderer.co.zaWhere to find itWilderer Distillery & Ristorante Pappa Grappa, R45 Simondium, Paarl

The country kitchen: Restaurant at Rhebokskloof Wine Estate

On the edge of rolling lawns, encircled by Weeping Willow trees and rose bushes, with a sapphire-blue dam nearby, this restaurant’s beautiful location offers visitors a unique, sophisticated-yet-homely dining experience.The canvassed outdoor area, spread out across three terraces of this restored Cape Dutch building, is ideal for summertime lunches. On cooler days, the cosy, antique-style interior is the perfect place to gather your friends, family and children for a wonderful Sunday lunch or inspired wine farm adventure day on Paarl’s northern slopes.X Factor The enchanting country setting, complemented by good food, great wine and friendly service. We particularly loved the prevailing sense of “local is lekker”, evidenced by locals and regulars.Insider’s insight There’s so much to do at Rhebokskloof, including new MTB tracks, quad-biking, horse-riding, pony rides for the kids (on weekends, from 12pm – 2pm), luxury tented camping, gourmet country picnics, hiking and fishing.We recommend the Stuffed Chicken Supreme (with baby potatoes, seasonal vegetables and béarnaise sauce, R135) and the Rhebok Gourmet Burger (R98), paired with a bottle of their wonderful MCC. For dessert, the Baked Vanilla Cheesecake (R60) is divine. That said, the menu is changing soon to offer more burger options, tapas, salads and steaks).Opening times Monday – Sunday, 8.30am – 4.30pmContact 021 869 8386, restaurant@rhebokskloof.co.zaWhere to find itRhebokskloof Wine Estate, Wine Route Number 8, Agter-Paarl, Paarl

The inner-city wine farm: Pearl Rock Terrace at Laborie

Situated just off Main Road in Paarl, Laborie Wine Farm’s two on-premises restaurants have been given a fresh and contemporary lease on life under the guidance of new management. Previously called Taste, the recently opened Pearl Rock Terrace (sister restaurant of Giovannis, located in the farm’s manor house), is the dictionary’s definition of laid-back alfresco dining. Covered under a stretch tent, the terrace boasts uninterrupted views of the encroaching vineyards and distant Paarl Rock. Large gas heaters are on standby in case of chilly weather, as well as indoor seating for those who prefer it. The cuisine is casual yet tasty, with a big selection of tapas and pizzas on offer. Order your tapas by the plate and spend the day gazing at the marvellous views. Sundays don’t get much better than this.X Factor Oh, the views.Insider’s insight Moms and pops will be happy to know that the restaurant’s outdoor play area is well within view of the terrace seating area.We recommend Pork on pork (pork fillet wrapped in bacon, wild mushrooms, truffle, basil, ciabatta) and the deep-fried squid heads, washed down with the Laborie chardonnay.Opening times Tuesday – Saturday, 11.30am – 8pm
Sunday, 11.30am – 4pmContact 021 807 346, info@pearlrockterrace.co.zaWhere to find it Taillefer and Main Roads, Paarl

The Inside Guide has made every effort to ensure that the information in this post was correct at the time of publication. However, we do not assume any liability caused by errors, such as price, cost, time, and location.